Easy Pickled Red Onions Recipe

Onions in vinegar sitting in a small glass jar with a fork beside it.

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Easy Pickled Red Onions Recipe

Pickled Red Onions seem simple enough, but there are a lot of different opinions out there about the best vinegar, the liquid ratio, and amount of sugar. I started my own experiment by making several versions side by side to discover how I truly like mine! This post shares my favorite version and all my tips! They're perfectly crisp, tangy but not overpowering, and just sweet enough to balance the vinegar.

Prep Time8

Resting Time30

Total Time38

Servings: cups

Calories: 20kcal

Author: Misty

Ingredients

1 medium red onion
⅔ cup white vinegar
⅔ cup water
1 tablespoon granulated sugar *see notes
1 teaspoon kosher salt

Instructions

Cut off both ends of the onion, then cut it in half from top to bottom and peel off the papery outer layers. Slice the onions thinly from root to tip (see the photos for thickness). Avoid slicing them in semi-circles along the "equator."
1 medium red onion
Heat the vinegar, water, sugar and salt in a small pot over medium heat (you can also do this in a glass measuring cup in the microwave). Continue heating until everything is dissolved, stirring every 30-45 seconds.
⅔ cup white vinegar, ⅔ cup water, 1 tablespoon granulated sugar, 1 teaspoon kosher salt
Place the onions in a bowl or jar (we fit one medium onion in a 17 oz weck jar). Pour the warm liquids over the onions, pushing them down until they are all covered. Set aside at room temperature for at least 20-30 minutes, mixing them partway through at least once to help them pickle evenly. *See notes for additional tips on how long to pickle onions.
Serve alongside your favorite meals!

Notes

*If you prefer your onions less tangy, you can increase up to 2 tablespoons of sugar.

Tips & Tricks

Cut the onions thinly and as evenly as you can. Many people use a mandolin to cut theirs, which is fine, although I find it just fine to use a sharp knife.
If your onions are thicker than the ones pictured in this post, allow them to sit at least 1 hour before serving.

How long to pickle onions: These are ready to serve after 20-30 minutes of sitting. However, if you want a stronger flavor you can let them sit longer, or even store them in the fridge overnight. The longer they sit, the softer the texture becomes. I like them best in the first few hours when they have the most crunch. But they do last in the fridge for 2+ weeks as long as the container is sealed the onions stay submerged in the liquids.

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